Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Creamy butternut squash risotto served
Rich and creamy butternut squash risotto garnished with fresh thyme sprigs

Creamy butternut squash risotto

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Risotto is not simply rice with meat, but a technique. The secret lies in the continuous, gentle release of the rice's starch content, making the dish creamy without cream. The squash puree blends into this starchy cream, adding golden colour and sweet flavour. Finally, butter and cheese ('mantecatura') crown the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Two pots (one for risotto, one for stock)
  • Wooden spoon
  • Ladle
  • Hand blender

Allergen Information

⚠️ Milk (butter, cheese)
⚠️ Sulphites (wine)

Instructions

1 ✓

Dice the squash. Set half aside (to roast later), boil the other half until soft in a little stock, then puree with a hand blender. Finely chop the onion.

Tip: The puree gives colour and flavour, the pieces provide texture.
2 ✓

Fry the reserved squash cubes in a frying pan with a little oil until browned, set aside for serving.

3 ✓

For the risotto, heat the olive oil in a pot and sauté the onion until soft (do not brown!). Add the rice and toast for 1-2 minutes until the edges of the grains become translucent.

Tip: Toasting the rice (tostatura) seals the grains so they don't fall apart immediately, and adds a nutty flavour.
4 ✓

Pour over the wine and stir until the smell of alcohol has completely evaporated.

Tip: The acidity of the wine will balance the creaminess.
5 ✓

Start adding the hot stock a ladleful at a time. Only add as much as the rice absorbs, stirring constantly.

Tip: Stirring rubs the starch off the grains, making it creamy.
6 ✓

Halfway through (after approx. 10 minutes), stir in the squash puree. Continue cooking and adding stock until the rice is 'al dente' (firm to the bite) (total approx. 18-20 minutes).

7 ✓

Remove from heat. Stir in the cold butter and grated cheese. Cover and let sit for 2 minutes.

Tip: This is 'mantecatura'. During resting, the starch and fats finalise the creamy consistency.
8 ✓

Serve topped with the fried squash cubes and sprinkle with fresh thyme.

Tip: Serve immediately, risotto doesn't wait!

Recipe FAQ

Why is the centre of the rice hard?
You cooked it too fast or didn't add enough liquid. Risotto must be fed slowly and patiently. If you run out of stock, top up with hot water.
Can I use regular long-grain rice?
Unfortunately not. Risotto requires high-starch, round-grain rice (Arborio or Carnaroli) which becomes creamy but doesn't fall apart.

Ingredients

  • 300 g Risotto rice (Arborio)
  • 400 g Butternut Squash (cleaned)
  • 1 head Red onion
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 1.2 l Vegetable stock (hot)
  • 50 g Parmesan cheese (grated)
  • 30 g Cold butter
  • 100 ml Dry white wine
  • 2 sprigs Fresh thyme
  • 1 tsp Salt
  • 0.5 tsp Pepper